Summary

Ingredients

• 4 beef roulade (s)
• 4 large onion (s)
• 8 slices jerky meat or pork belly, thin
• 1 pickle (s)
• 4 tablespoon tomato paste
• 4 teaspoons mustard
• 4 teaspoons paprika powder, noble sweet
• salt and pepper
• 250 ml broth

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Instructions

1. Place the roulades side by side on the worktop, season with salt and pepper. Pour the mixture of tomato paste, mustard and paprika on top. Add 2 slices of bacon and 2-3 thin slices of cucumber per roulade. Spread the previously steamed onions on top.
2. Roll up the roulades and tie them tightly with thread or tie cord (available especially for roll roasts). Now sauté on both sides in hot clarified butter. Briefly fry the remaining onions that fall out of the roulades when thickening. Deglaze with a little red wine and fill up with approx. 250-500 ml vegetable stock. Salt the meat a little on the outside and let it simmer over a low flame for about 1 hour, depending on the nature of the meat.
3. Before serving, let the meat cool down a bit and remove the string. Thicken the sauce a little with 1 teaspoon of cornstarch. Usually you don`t have to add seasoning.
4. Best served with broad pasta or original Bohemian dumplings and a fresh lamb`s lettuce.